Asparagus and Oaxaca Cheese Omelet

To pair with golden pilsner, white wine, or a glass of cold milk.

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3 Farm Fresh Eggs, Whisked

¼ Tsp. Salt

¼ Tsp. Freshly Ground Black Pepper

¼ Tsp. Paprika

¼ Tsp. Dried Thyme

⅓ Cup Yellow Onions, minced

⅓ Cup Oaxaca Cheese, grated

2 Tsp. Queso Olanchano

⅓ Cup Young Asparagus, cut on the diagonal into 1-inch pieces

2 Tbsp. Butter

2 Tbsp. Amontillado Sherry

breakfast, entrées

Beginner

Instructions

  1. Heat 1 tbsp of the butter until it is melted in a non-stick pan over medium-high heat, and sauté the onions until they color a bit.
  2. Add the thyme and paprika and stir to combine.
  3. Add the chopped asparagus and sauté for about 5 minutes or until they begin to brighten and become a rich green.
  4. Add the sherry and continue cooking until it is mostly evaporated.
  5. Remove the onion, herb and asparagus mixture from the skillet and set aside. Rinse or scrupulously wipe out the interior of your pan so that the color from the paprika does not affect the exterior of your omelet.
  6. Add the remaining tablespoon of butter to the pan and melt it over medium-high heat.
  7. Add the whisked eggs and turn down the heat to medium. Allow the eggs to set on the bottom, occasionally swirling the still runny and raw portion around to evenly distribute them. Once the omelet base is firm, flip the eggs and allow the bottom to cook.
  8. On one half of the newly revealed, firm side of the omelet, pile the vegetable mixture and the Oaxaca cheese. Fold the eggs over the top to create the conventional, half moon omelet shape and cook a bit longer. This is the balancing act; you want the cheese to melt before the eggs burn. Flipping the nicely formed omelet helps prevent the eggs from burning and evenly distributes the heat.
  9. Plate the omelet and sprinkle the top with the queso olanchano or any other dry, strong, salty cheese. Serve with a crisp, golden pilsner style beer, mineral-toned white wine or a glass of cold milk.